Vietnamese Lobster Noodle Salad
- 200g fine rice noodles
- ½ cucumber, halved lengthways and chopped
- 150g cooked lobster tail
- 1 red capsicum, thinly sliced
- 6 spring onions, sliced
- 1 carrot, cut into matchsticks
- ½ red chilli, chopped
- 1 small bunch each of chopped mint and coriander
- 3cm piece of ginger, grated
- 1 crushed garlic clove
- 30g peanuts, chopped
- Salt and pepper
- For the Dressing
- 3 tbsp Thai fish sauce
- 3 tbsp lime juice
- 3 tbsp light brown sugar
- 1 tbsp sesame oil
- Cook the noodles according to pack instructions, then drain, refresh, and snip into shorter lengths. Add all of the salad ingredients to a bowl, season well, and toss together. Stir in the noodles.
- Mix the dressing ingredients together in a small bowl, and just before serving, pour into the salad and toss to combine. Scatter with peanuts, and share with friends.
10 mins
6 serving